Marry Me Salmon (Creamy Tuscan Salmon with Sun-Dried Tomatoes)

Ingredients

• salmon fillets (skin on or off)4 (6 oz each)
• salt1 tsp
• black pepper1/2 tsp
• olive oil2 tbsp
• unsalted butter2 tbsp
• garlic cloves, minced4
• sun-dried tomatoes in oil, drained and chopped1/3 cup
• low-sodium chicken or vegetable broth1/2 cup
• heavy cream1 cup
• grated Parmesan cheese1/2 cup
• baby spinach3 cups
• red pepper flakes (optional)1/4 tsp
• fresh basil or parsley, chopped2 tbsp

Directions

1. 1

   Step 1: Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side down (if skin-on) and sear for 4 minutes until golden and crispy. Flip and cook 2 minutes more. Transfer to a plate (the salmon will finish cooking in the sauce).

2. 2

   Step 2: Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant, scraping up any browned bits from the bottom of the pan.

3. 3

   Step 3: Pour in the broth and bring to a simmer, stirring. Let it reduce slightly, about 2 minutes. Add the heavy cream and stir until the sauce is smooth and bubbly.

4. 4

   Step 4: Whisk in the grated Parmesan cheese until fully melted and the sauce thickens. Stir in the red pepper flakes if using. Add the baby spinach and cook, stirring, just until wilted, about 1 minute.

5. 5

   Step 5: Return the salmon fillets to the skillet, nestling them into the sauce. Spoon some sauce over the tops. Simmer over low heat for 3-4 minutes until the salmon is cooked through (flakes easily with a fork) and the sauce has slightly thickened. Garnish with fresh basil or parsley and serve immediately.